The time is upon us to give thanks and celebrate the start of holiday season. I question each year at this time — What am I thankful for? And I have come to a huge conclusion this year. I am thankful for just about everything. I have a roof over my head. I have a husband and dog to share my home and love with. I have family to spend time and laugh with. I have a job that I enjoy. My health is well, I have peace in my life, and have friends whom I care for.
Usually, on the eve of Thanksgiving at this time I would find myself exhausted. I would have been prepping and cooking and cleaning and fussing all day. Only to get up in the morning and do it all over again. This year I asked Brian if we could opt out of the insanity of it all and go to alocal restaurant for our Thanksgiving meal. I just felt I needed a holiday where there was no hassle or commotion. Sometimes we just need a little zen time to sooth the soul - even during the holidays.
I may not be making a traditional meal with all the fixings, but I did make some Cranberry Pecan Muffins this week that I feel are in the spirit of the holiday and totally worthy to grace your table if you wanted. These muffins mix up easily and bake up nicely. They are not too sweet, which lets the natural tartness of the fresh cranberries come forth and shine through. It may not be turkey, gravy, stuffing, or pie, but it is just what this holiday called for in my opinion. Happy Thanksgiving to everyone. May you all have many things to be thankful for and good food to accompany it all.
Cranberry Pecan Muffins (Makes 12 Muffins)
2 cups fresh cranberries, chopped
1 1/2 cups whole pecans, toasted and chopped
4 oz butter, melted and cooled
1/2 cup sugar
2 tbsp honey
1 cup milk
1 tbsp vanilla extract
2 cups flour
1 tbsp baking powder
1/2 tsp kosher salt
1/2 tsp ground cinnamon
sugar for sprinkling
First, preheat your oven to 375 degrees. In a bowl place your flour, salt, baking powder, and cinnamon in a bowl. Whisk it together and set aside.
Next; place your sugar, honey, and butter in another bowl. Whisk it all together. Add your egg and vanilla extract and whisk until smooth. Add your milk and whisk it until it is incorporated completely. Sprinkle the flour mixture over the sugar mixture and gently mix it together until the flour is totally mixed into your wet ingredients.
Then, pour the cranberries and pecans into your bowl. Fold it all together. Line twelve muffin tins with liners and divide your batter evenly among them all. Sprinkle the top of the muffin batter with a bit of sugar to your liking.
Finally, place the muffins in the center of your oven for fifteen minutes. Then, rotate the muffin pan and raise the temperature of your oven to 400 degrees and bake for 5 more minutes. You are looking for the tops of the muffins to be lightly brown and your muffins baked though when tested. Let them cool at room temperature before enjoying. Best to be enjoyed within three days of baking.